Tuesday, May 25, 2010

My First Tasty Tuesday!

     Tree, over at Mother of Pearl  has her Tasty Tuesday thing going on so I thought I'd give it a whirl this week. If you want some new recipes hop on over to her site and check them out. She posted a sinful looking banana split with grilled fruit recipe that would be a perfect dessert for a barbeque!

Tasty Tuesday

I thought I'd keep with Tree's idea and post something that would be good at a barbeque. I got this recipe from Better Homes and Gardens a couple years ago and it must have been a favorite because they've reposted it at their site in March. We made it as a side dish for a July 4th barbeque and it was a big hit! It's super simple to make because you just throw everything in a pot and let it boil, make the easy sauce and you're done. It looks beautiful and colorful on a platter too. Martha Stewart would be proud!

Shrimp and Sausage Boil

1 (one)  3-oz bag shrimp or crab boil (you find this near the seafood, usually)
3 Tbspns Old Bay Seasoning
2-1/4 to 3 lbs. small new potatoes (red potatoes work well too)
4 or 5 ears corn, husked and cut in 1-1/2 to 3 inch pieces
1 2-lb spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces
3 to 4 lb. medium to large unpeeled shrimp (preferable heads on)
3 to 4 lemons, halved (actually, the more lemon the better!)
Snipped fresh Italian (flat leaf) parsley
Garlic Mayonnaise and Cocktail sauce for dipping (recipes  below)

In a 12 to 16 quart pot bring 2 gallons water to boiling. Add shrimp or crab boil and Old Bay Seasoning; reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, until nearly tender. Add corn; simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes., until shrimp are opaque (do not overcook shrimp) and sausage is heated through; drain.

Transfer to large platter. Squeeze lemon all over the top and sprinkle with parsley. Add lots of lemon wedges for garnish. Serve hot or within 1 hour of cooking. Serve the Garlic mayonnaise and the Cocktail Sauce on the side. Makes 6 to 8 servings.

Cocktail Sauce

1 cup bottled chili sauce (This is usually where the catsup is)
1/4 cup prepared horseradish
1 Tbspn fresh lemon juice
1 tspn bottled hot pepper sauce (optional)

In small bowl combine chili sauce, horseradish, lemon juice and hot pepper sauce. Season to taste with salt and black pepper. Can be refrigerated and stored up to 1 week. Makes about 1 and 1/4 cups.

Garlic Mayonnaise

It's been 2 years since I made this, but I'm quite sure I did NOT make my own mayonnaise like their recipe says. It was way too time consuming. I used regular mayo and added some already diced garlic that you can buy in a jar in the produce section. I just added to taste and it was delicious. 



Ms. Understood said...

It looks interesting, but from the sounds of it, it tastes delicious and that's what counts.

Tree said...

LMAO I take it Fred wasn't one of the people that liked this!! I think it sounds YUMMO!! I love the little corns. LOL Thanks for linking up! :)

Unknown said...

Oh Fred *shakes head*
You really should have read
The part of blog etiquette that said
Be nice,or we'll have your head!

Tracie said...

I think it sounds good! Of course, I would completely omit the mayo.

Lori said...

To Aussie Lori from Fred (as he's reading this over my shoulder)

Roses are red
Violets are blue
It all flows down under
When we flush our poo

You remember what his email is right?